Harvested grapes were destemmed, gently crushed, and then transferred to temperature controlled stainless steel tanks. Alcoholic fermentation was completed in 5-7 days. Temperatures during fermentation of Cabernet, Sangiovese and Petit Verdot never exceeded 28 °C (82 °F) coaxing the gentle extraction of color and supple tannins. Fermentation temperatures for Syrah and Merlot never exceeded 25 °C (77 °F) to preserve the grape varieties’ aromatic compounds. Maceration of the skins took place over a period of 8-12 days. Following malolactic fermentation, which took place in October and November for all grape varieties, the wine was then transferred to French and Hungarian oak barriques for aging. Villa Antinori was bottled starting in August